What is the Best Cut of Meat for Canning? A Comprehensive Guide

Canning is a popular method of preserving food, and meat is one of the most commonly canned items. But with so many cuts of meat available, it can be challenging to determine which one is the best for canning. In this comprehensive guide, we will explore the various cuts of meat suitable for canning and provide tips on how to choose the best one for your needs. From lean cuts to tough cuts, we will cover it all, so you can make an informed decision and enjoy delicious, homemade canned meat for years to come.

Quick Answer:
The best cut of meat for canning depends on the type of dish you want to make. For stews and soups, beef chuck, pork shoulder, or lamb shoulder are good options. For ground meats, chicken thighs or beef chuck are ideal. For steak-style dishes, ribeye or sirloin are the best cuts. It’s important to use meats that are fresh and properly stored, and to follow proper canning techniques to ensure food safety.

Understanding Canning and Its Benefits

The Basics of Canning

Canning is a food preservation technique that involves sterilizing and sealing food in airtight containers to prevent spoilage and extend shelf life. The process of canning is simple, yet requires attention to detail to ensure the safety and quality of the final product. Here’s a brief overview of the basics of canning:

Equipment needed for canning

To get started with canning, you’ll need some essential equipment. These include:

  • A pressure cooker or a large pot with a lid
  • A funnel
  • A magnetic wand or a knife to remove air bubbles
  • A dishcloth or paper towels to cover the top of the pot
  • A lid lifter or tongs to remove the lid after processing
  • Jars and lids (new or sterilized)
  • A jar funnel
  • A baking tray to cool the jars

Safety guidelines for canning

Canning can be a dangerous activity if proper safety guidelines are not followed. Here are some safety tips to keep in mind:

  • Always use sterilized jars and lids to prevent contamination.
  • Check the seals of your jars after processing to ensure they are properly sealed.
  • Never use metal utensils when filling or processing jars, as they can cause the glass to crack.
  • Keep an eye on the temperature and pressure gauges when using a pressure cooker to ensure they stay within safe limits.
  • Always wear protective gloves and long sleeves when handling hot jars.

Types of canning methods

There are two main types of canning methods: boiling water bath and pressure canning. Boiling water bath canning is suitable for low-acid foods like tomatoes, peaches, and pears, while pressure canning is recommended for high-acid foods like pickles, jam, and chutney. The specific canning method you choose will depend on the type of food you’re preserving and the recommended processing time.

Benefits of Canning

Canning is a food preservation technique that involves heating and sealing food in airtight containers to prevent spoilage and extend its shelf life. This method has several benefits that make it an attractive option for home cooks and food preservers alike.

Long-term food preservation

One of the primary advantages of canning is its ability to preserve food for extended periods. When food is canned correctly, it can last for years without losing its flavor, texture, or nutritional value. This makes canning an excellent option for preserving seasonal produce or for stocking up on food during times of scarcity.

Cost-effective

Canning is a cost-effective way to preserve food. Unlike freezing, canning does not require any additional space or electricity, making it a budget-friendly option for preserving food. Additionally, canning allows you to use up leftover ingredients or inexpensive cuts of meat, making it a great way to save money on groceries.

Flavor and texture retention

Canning can help retain the flavor and texture of food. When food is canned, it is sealed in airtight containers, which prevents air from coming into contact with the food. This means that the food does not oxidize or lose its flavor over time, making it an excellent option for preserving foods with delicate flavors or textures.

Canning is also a versatile method of preservation, allowing you to preserve a wide range of foods, from fruits and vegetables to meats and seafood. By understanding the benefits of canning, you can make informed decisions about which foods to preserve and how to do so effectively.

Choosing the Right Cut of Meat for Canning

Key takeaway: The best cut of meat for canning depends on the type of meat, the cut of meat, and the recipe considerations. When choosing the best cut of meat for canning, it is essential to consider the type of meat, the cut of meat, and the recipe considerations. The type of meat plays a crucial role in determining the best cut for canning, and the cut of meat is another essential factor to consider when choosing the best cut for canning. The specific cut of meat that is best for canning will depend on the recipe considerations. It is also important to consider the texture of the meat when choosing the best cut for canning. Meats with a coarse texture, such as beef shanks, are more challenging to cook and can become tough when canned, while meats with a fine texture, such as beef chuck, are easier to cook and can result in a more tender product.

Factors to Consider

When selecting the best cut of meat for canning, several factors must be considered. These factors include the type of meat, the cut of meat, and the recipe considerations.

Meat type

The type of meat plays a crucial role in determining the best cut for canning. For instance, beef is an excellent choice for canning, as it has a high-fat content that helps preserve the meat. Pork is also a good option, but it is essential to choose a cut with less fat to avoid the risk of the meat going rancid.

Cut of meat

The cut of meat is another essential factor to consider when choosing the best cut for canning. The best cuts for canning are those with a high collagen content, as this helps preserve the meat and prevents it from becoming too soft. Cuts with a high collagen content include round steak, chuck, and brisket.

It is also essential to consider the texture of the meat when choosing the best cut for canning. Meats with a coarse texture, such as beef shanks, are more challenging to cook and can become tough when canned. In contrast, meats with a fine texture, such as beef chuck, are easier to cook and can result in a more tender product.

Recipe considerations

The recipe considerations play a significant role in determining the best cut of meat for canning. For instance, if the recipe calls for a lot of liquid, it is best to choose a cut of meat that is low in fat, as this will prevent the meat from becoming too greasy. Similarly, if the recipe calls for a lot of heat, it is best to choose a cut of meat that is high in collagen, as this will help preserve the meat and prevent it from becoming too soft.

In conclusion, when choosing the best cut of meat for canning, it is essential to consider several factors, including the type of meat, the cut of meat, and the recipe considerations. By taking these factors into account, you can ensure that you choose the best cut of meat for your canning needs.

Best Cuts of Meat for Canning

Beef

Beef is a popular choice for canning due to its versatility and rich flavor. There are several cuts of beef that are well-suited for canning, each with its own unique characteristics and benefits. Here are some of the best cuts of beef for canning:

Top Round

The top round is a lean and flavorful cut of beef that is ideal for canning. It is relatively low in fat and has a mild, slightly sweet taste. Top round is often used to make beef stew, chili, and other hearty dishes that require a good amount of meat. It is also a good choice for those who are looking for a leaner option, as it is lower in fat than some other cuts of beef.

Chuck

The chuck is a versatile cut of beef that is commonly used for canning. It is a bit more flavorful than the top round, with a slightly richer taste. The chuck is well-suited for dishes that require a good amount of meat, such as beef stew or chili. It is also a good choice for those who are looking for a more affordable option, as it is generally less expensive than some other cuts of beef.

Brisket

The brisket is a flavorful and tender cut of beef that is ideal for slow cooking. It is often used to make corned beef, which is a classic dish for St. Patrick’s Day. Brisket is also a good choice for those who are looking for a cut of beef that is well-suited for smoking or barbecuing. It has a rich, savory flavor that is perfect for outdoor cooking.

Overall, these three cuts of beef are some of the best options for canning. Each one has its own unique characteristics and benefits, making it well-suited for different types of dishes and cooking methods. Whether you are looking for a leaner option or a more flavorful cut of beef, there is a good choice for you among these three cuts.

Pork

Pork is a versatile and flavorful meat that is ideal for canning. It is an excellent source of protein and can be used in a variety of dishes, from stews and soups to pasta sauces and casseroles. When it comes to choosing the best cut of pork for canning, there are several options to consider.

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Shoulder

Pork shoulder is a popular choice for canning because it is relatively inexpensive and has a lot of flavor. It is a tough cut of meat, but it becomes tender when cooked for a long time, making it perfect for slow cooker recipes or braising. Pork shoulder can be cut into small pieces and added to stews or soups, or it can be sliced and used in sandwiches.

Boston Butt

Boston butt is another popular cut of pork that is often used for canning. It is a leaner cut of meat than pork shoulder, with less fat and more protein. Boston butt is best cooked using low and slow methods, such as braising or roasting. It can be sliced and used in sandwiches or added to salads, or it can be shredded and used in recipes like pulled pork.

Ham

Ham is a delicious and flavorful cut of pork that is perfect for canning. It is a leaner cut of meat than pork shoulder or Boston butt, with less fat and more protein. Ham can be cooked using a variety of methods, including baking, roasting, or grilling. It can be sliced and used in sandwiches or added to salads, or it can be diced and used in recipes like ham and bean soup.

In conclusion, pork is a great choice for canning because it is versatile, flavorful, and affordable. Whether you choose pork shoulder, Boston butt, or ham, you can create delicious and satisfying meals that will last for weeks or even months.

Lamb

When it comes to canning meat, lamb is a popular choice among many home cooks and professional chefs. This versatile meat can be canned in a variety of ways, from leg of lamb to ground lamb. Here’s a closer look at the best cuts of lamb for canning:

Leg of Lamb

One of the most popular cuts of lamb for canning is the leg of lamb. This cut is taken from the hindquarters of the animal and is known for its rich, robust flavor. When canning leg of lamb, it’s important to choose a cut that is well-marbled and tender. The meat should be cut into small pieces, ideally no larger than 1 inch cubes, to ensure even cooking. Leg of lamb can be canned in a variety of sauces, from tomato-based sauces to rich and savory mushroom sauces.

Ground Lamb

Another popular cut of lamb for canning is ground lamb. This versatile meat can be used in a variety of dishes, from spaghetti sauce to meatballs. When canning ground lamb, it’s important to choose a cut that is lean and not too fatty. The meat should be finely ground, with a texture that is almost silky. Ground lamb can be canned with a variety of seasonings, from garlic and onion to cumin and coriander.

In summary, when it comes to canning lamb, there are many different cuts to choose from. Whether you prefer the rich flavor of leg of lamb or the versatility of ground lamb, there’s a cut of lamb that’s perfect for your needs. When canning lamb, it’s important to choose a cut that is well-marbled and tender, and to cook the meat in a variety of sauces to bring out its full flavor.

Poultry

When it comes to canning meat, poultry is a popular choice due to its versatility and relatively low cost. There are several cuts of poultry that are well-suited for canning, including chicken and turkey.

Chicken

Chicken is a common protein source for canning and offers a variety of cuts that can be used for different types of canned meat products. Some of the best cuts of chicken for canning include:

  • Dark Meat: Dark meat from the thigh and drumstick are ideal for canning because they have a high fat content, which helps to preserve the meat and add flavor.
  • White Meat: White meat from the breast and tenderloin are also good options for canning. They are leaner than dark meat, but still have enough fat to keep the meat moist during the canning process.

When selecting chicken for canning, it’s important to choose cuts that are free of bones and fat, as these can be difficult to remove after canning. Additionally, it’s recommended to use chicken that is fresh or frozen within 24 hours of canning to ensure the best results.

Turkey

Turkey is another popular choice for canning meat. Similar to chicken, turkey offers a variety of cuts that can be used for different types of canned meat products. Some of the best cuts of turkey for canning include:

When selecting turkey for canning, it’s important to choose cuts that are free of bones and fat, as these can be difficult to remove after canning. Additionally, it’s recommended to use turkey that is fresh or frozen within 24 hours of canning to ensure the best results.

Preparing Meat for Canning

Equipment needed

When it comes to preparing meat for canning, there are a few essential pieces of equipment that you will need to have on hand. These include:

  • A sharp knife: A sharp knife is necessary for making clean cuts and ensuring that the meat is evenly sliced.
  • A cutting board: A cutting board should be used to protect the countertop and to provide a stable surface for cutting the meat.
  • A food thermometer: A food thermometer is essential for ensuring that the meat has been cooked to a safe internal temperature.
  • A pot with a lid: A pot with a lid is necessary for canning the meat. The pot should be large enough to hold all of the meat and the liquid.
  • A funnel: A funnel can be used to add the meat and the liquid to the pot.
  • A spatula: A spatula can be used to stir the meat and the liquid while they are cooking.
  • A jar funnel: A jar funnel is necessary for filling the jars with the hot meat and the liquid.
  • Jars and lids: Jars and lids are necessary for canning the meat. It is important to use clean, sterilized jars and lids to prevent contamination.
  • A magnetic stirrer: A magnetic stirrer can be used to stir the meat and the liquid while they are cooking.
  • A pressure cooker: A pressure cooker can be used to speed up the canning process.
  • A meat grinder: A meat grinder can be used to grind the meat before canning.
  • A food processor: A food processor can be used to chop the meat before canning.
  • A steamer basket: A steamer basket can be used to steam the meat before canning.
  • A roasting pan: A roasting pan can be used to roast the meat before canning.
  • A meat pounder: A meat pounder can be used to pound the meat before canning.
  • A vacuum sealer: A vacuum sealer can be used to seal the jars before canning.
  • A water bath canner: A water bath canner is necessary for canning the meat. It is important to use a water bath canner that is large enough to hold all of the jars.
  • A kitchen scale: A kitchen scale can be used to measure the amount of meat and the amount of liquid needed for canning.
  • A ladle: A ladle can be used to scoop the hot meat and the liquid out of the pot and into the jars.
  • A spatula: A spatula can be used to remove the meat from the pot and to scrape the meat off of the cutting board.
  • A set of tongs: A set of tongs can be used to handle the hot jars while they are being filled.
  • A funnel: A funnel can be used to add the hot meat and the liquid to the jars.
  • A thermometer: A thermometer can be used to check the temperature of the meat and the liquid.
  • A pair of gloves: A pair of gloves can be used to protect the hands while handling the hot jars.
  • A apron: An apron can be used to protect the clothing while handling the hot jars.
  • A timer: A timer can be used to time the cooking process.
  • A trivet: A trivet can be used to hold the jars while they are cooling.
  • A clean towel: A clean towel can be used to clean up any spills or drips.
  • A bucket: A bucket can be used to dispose of the scraps.
  • A scouring pad: A scouring pad can be used to clean the cutting board.
  • A scouring sponge: A scouring sponge can be used to clean the pot.
  • A cleaning brush: A cleaning brush can be used to clean the funnel.
  • A pot holder: A pot holder can be used to protect the hands while handling the hot pot.
  • A pair of tongs: A pair of tongs can be used to handle the hot jars while they are being filled.
  • A strainer: A strainer can be used to strain the meat and the liquid.
  • A mixing bowl: A mixing bowl can be used to mix the meat and the liquid before canning.
  • A mixing spoon: A mixing spoon can be used to mix the meat and the liquid before canning.
  • A cutting board: A cutting board can be used to chop the meat before canning.
  • A sharp knife: A sharp knife can be used to chop the meat before canning.
  • A set of pots and pans: A set of pots and pans can be used to cook the meat and the liquid.
  • A set of mixing bowls: A set of mixing bowls can be used to mix the meat and the liquid before canning.
  • A set of spoons: A set of spoons can be used to stir the meat and the liquid while they are cooking.
  • A set of knives: A set of knives can be used to chop the meat before canning.
  • A set of cutting boards: A set of cutting boards can be used to chop the meat before canning.
  • A set of pot holders: A set of pot holders can be used to protect the hands while handling the hot pots and pans.
  • A set of trivets: A set of trivets can be used to hold the jars while they are cooling.
  • A set of cleaning supplies: A set of cleaning supplies can be used to clean the equipment after use.
  • A set of gloves: A set of gloves can be used to protect the hands while handling the hot jars.
  • A set of aprons: A set of aprons can be used to protect the clothing while handling the hot jars.
  • A set of thermometers: A set of thermometers can be used to check the temperature of the meat and the liquid.
  • A set of funnels: A set of funnels can be used to add the meat and the liquid to the pot.
  • A set of magnetic stirrers: A set of magnetic stirrers can be used to stir the meat and the
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Step-by-step process

Canning meat is a process that involves preserving meat by sealing it in airtight containers. To ensure that the meat is safe to consume, it is important to follow a step-by-step process when preparing it for canning.

The first step is to choose the right cut of meat. Some of the best cuts of meat for canning include beef, pork, lamb, and chicken. It is important to choose cuts that are lean and have a low fat content to prevent the meat from spoiling during the canning process.

Once you have chosen the cut of meat, the next step is to trim any excess fat or gristle from the meat. This will help to ensure that the meat cooks evenly and does not burn during the canning process.

After trimming the meat, it is important to cook it thoroughly. This can be done by grilling, roasting, or boiling the meat until it reaches an internal temperature of at least 160 degrees Fahrenheit. It is important to use a meat thermometer to ensure that the meat has reached a safe internal temperature.

Once the meat has been cooked, it is time to pack it into the canning jars. It is important to leave a small amount of headspace in each jar to allow for expansion during the canning process. The meat should be packed tightly into the jars to prevent air pockets from forming.

The final step is to process the jars in a boiling water bath. This will seal the jars and ensure that the meat is preserved safely. It is important to follow the recommended processing times for the type of meat you are canning and the size of the jars you are using.

Overall, the step-by-step process for preparing meat for canning involves choosing the right cut of meat, trimming excess fat, cooking the meat thoroughly, packing it into jars, and processing the jars in a boiling water bath. By following these steps, you can ensure that your canned meat is safe to eat and delicious.

Safety guidelines

When preparing meat for canning, it is important to follow strict safety guidelines to ensure that the meat is safe to consume. Some of the key safety guidelines to keep in mind include:

  • Cleanliness: Make sure that all equipment and surfaces are thoroughly cleaned and sanitized before and after use. This includes cutting boards, knives, pots, pans, and any other tools or utensils that will come into contact with the meat.
  • Temperature control: Make sure that the meat is stored at the correct temperature before and during canning. This means keeping the meat refrigerated until it is time to can it, and then heating it to the correct temperature during the canning process.
  • Proper packaging: Use only clean, sterilized jars and lids to package the meat. Make sure that the meat is packed into the jars loosely, leaving enough headspace for the liquid to be added later.
  • Pressure cooking: When canning meat, it is important to use a pressure cooker to ensure that the meat is heated to the correct temperature. This will help to kill any bacteria that may be present in the meat.
  • Acidity: Canning meat in an acidic environment such as tomato sauce can help to preserve the meat and reduce the risk of bacterial growth.
  • Testing: Before canning any meat, it is important to test the acidity level of the liquid that will be used to can it. This can be done with a pH test strip or a digital pH meter.
  • Canning process: Make sure to follow the correct canning process for the type of meat you are canning. This includes heating the meat to the correct temperature, cooling it, and then adding the liquid and placing the jars in the pressure cooker.

By following these safety guidelines, you can help to ensure that your canned meat is safe to eat and will last for a long time.

Canning Techniques and Tips

Water bath canning

Water bath canning is a popular method for preserving meats and vegetables. This technique involves submerging the food in a hot water bath, which helps to kill off any bacteria and preserve the food for long-term storage. The following are some key points to keep in mind when using the water bath canning method:

  • Temperature: The water bath should be heated to 160°F (71°C) for a minimum of 15 minutes for low-acid foods, such as meats, and 180°F (82°C) for at least 10 minutes for high-acid foods, like tomatoes.
  • Packing: The food should be packed tightly into the jars to ensure even heating and to prevent air pockets from forming.
  • Cooling: After the canning process is complete, the jars should be cooled slowly to help prevent cracking.
  • Headspace: Leave enough headspace in the jar to allow for expansion during the canning process.
  • Altitude: Adjust the processing time and temperature based on your altitude. For example, at an altitude of 6,500 feet (2,000 meters), the processing time should be increased by 10 minutes for low-acid foods and 5 minutes for high-acid foods.

Overall, water bath canning is a reliable method for preserving meats and vegetables, but it is important to follow the recommended guidelines to ensure the food is properly preserved.

Pressure canning

Pressure canning is a method of preserving food by cooking it under high pressure. This technique is particularly useful for canning meats, as it allows for the preservation of more delicate cuts that may not be suitable for other canning methods. Here are some key points to keep in mind when pressure canning meat:

  • Equipment: To pressure can, you will need a pressure canner, a stove or oven, and a gauge to measure the pressure inside the canner. Make sure your equipment is clean and in good working order before you begin.
  • Preparing the Meat: Before pressure canning, it’s important to prepare the meat by trimming any fat or gristle and cutting it into suitable pieces. You may also want to season the meat with herbs or spices to enhance its flavor.
  • Packing the Canner: Pack the meat into the canner in an even layer, leaving enough headspace for the pressure to build. It’s important to make sure the meat is fully submerged in liquid, as this will help to preserve it and prevent spoilage.
  • Cooking the Meat: Place the canner on the stove or oven and heat it to the appropriate temperature for the type of meat you are canning. Once the canner is hot, add water or a broth to the canner and place the lid on top. As the liquid heats up, it will create steam, which will build pressure inside the canner. This pressure will cook the meat and kill any bacteria or other microorganisms that may be present.
  • Monitoring the Pressure: As the meat cooks, monitor the pressure inside the canner using the gauge. Make sure the pressure stays at the appropriate level for the type of meat you are canning, and be sure to check the instructions for your specific canner for guidance.
  • Cooling and Storage: Once the meat has been cooked, let the canner cool down gradually, taking care not to disturb the contents. Once the canner is cool, remove the lid and check the seals on the jars. If everything is sealed properly, store the jars in a cool, dark place until you’re ready to eat the meat.

Canning meat is a great way to preserve it for a long time, but it is important to follow safety guidelines to avoid any potential health risks. Here are some key safety guidelines to keep in mind when canning meat:

  1. Use only clean, sterilized jars and lids. This will help prevent any bacterial growth and ensure that your canned meat will be safe to eat.
  2. Pack the jars loosely with the meat, leaving enough room at the top for the liquid to come to a boil. This will help ensure that the meat is fully submerged in the liquid and will help prevent the growth of any bacteria.
  3. Use a hot water bath canner to process the jars. This involves placing the jars in a large pot of boiling water and covering them with water. The water should be hot enough to kill any bacteria, and it should be boiling when the jars are added. The jars should be boiled for a specific amount of time, depending on the size of the jar and the altitude at which you are canning.
  4. Follow the processing times carefully. Processing times are based on the size of the jar and the altitude at which you are canning, and they are designed to ensure that the meat is fully sterilized. If you do not process the jars long enough, there is a risk that bacteria will grow and your canned meat will be unsafe to eat.
  5. Check the seals of the jars after canning. If the seals do not form properly, the jars may not be properly sealed and the meat may not be fully sterilized. Check the seals by pressing on the center of the lid and feeling for any give. If the lid moves, the seal is not proper and the jar should be discarded.
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By following these safety guidelines, you can ensure that your canned meat is safe to eat and will last for a long time.

Troubleshooting common issues

Canning meat can be a rewarding experience, but it is not without its challenges. To help you navigate any issues that may arise, here are some troubleshooting tips to keep in mind:

Under-processing

One of the most common issues that can occur when canning meat is under-processing. This can result in meat that is not properly sterilized and may spoil over time. To avoid this issue, make sure to follow the recommended processing times for the specific cut of meat you are using. Over-processing, on the other hand, can result in a texture that is too tough or unappealing.

Over-processing

Over-processing can also be an issue when canning meat. This can result in a texture that is too tough or unappealing. To avoid this issue, make sure to follow the recommended processing times for the specific cut of meat you are using. Additionally, over-processing can also cause the meat to lose its natural flavor and color.

Incorrect temperature

Another common issue that can occur when canning meat is an incorrect temperature. The temperature of the water bath should be hot enough to kill any bacteria or other pathogens that may be present in the meat. If the temperature is too low, the meat may not be properly sterilized and may spoil over time. On the other hand, if the temperature is too high, it can cause the meat to become overcooked and lose its texture and flavor.

Improper packaging

Finally, improper packaging can also be an issue when canning meat. The meat should be packed tightly in the jar to prevent air pockets from forming, which can lead to spoilage. Additionally, the lid should be properly sealed to prevent any air or bacteria from entering the jar. If the packaging is not done correctly, it can result in spoilage or other issues with the canned meat.

Recipes to Try

Beef Stew

Ingredients

  • 2 lbs beef stew meat
  • 4 cups beef broth
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 4 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 potatoes, peeled and chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. In a large pot or Dutch oven, brown the beef stew meat over medium-high heat.
  2. Add the beef broth, onions, garlic, carrots, celery, potatoes, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
  3. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, or until the meat is tender and the vegetables are cooked through.
  4. Serve hot, and enjoy!

Spaghetti Bolognese

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 can (28 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound spaghetti
  • Grated Parmesan cheese, for serving

  • In a large skillet, cook the ground beef over medium heat until browned, breaking it up into small pieces as it cookers.

  • Add the onion, garlic, carrot, and celery to the skillet and cook until the vegetables are softened.
  • Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper.
  • Simmer the sauce for about 30 minutes, stirring occasionally, until it thickens and the flavors have melded together.
  • Cook the spaghetti according to package instructions, then drain and add it to the skillet with the sauce. Toss the pasta in the sauce to coat it evenly.
  • Serve the spaghetti bolognese in bowls, topped with grated Parmesan cheese.

Chicken and Rice Casserole

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 onion, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • Salt and pepper, to taste
  • 1 cup frozen peas and carrots

  • Preheat the oven to 375°F (190°C).

  • In a large skillet, sauté the chicken, onion, and garlic over medium heat until the chicken is cooked through.
  • Add the rice, chicken broth, diced tomatoes, thyme, basil, salt, and pepper to the skillet. Stir until the rice is coated with the liquid.
  • Transfer the mixture to a 9×13 inch baking dish.
  • Bake for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
  • Stir in the frozen peas and carrots during the last 5 minutes of baking time.
  • Let the casserole cool for a few minutes before serving.

This chicken and rice casserole is a hearty and flavorful dish that is perfect for canning. The combination of chicken, rice, and vegetables makes it a filling meal that is sure to satisfy. The dish can be made ahead of time and stored in the pantry for a quick and easy meal when needed. It’s a great option for a busy weeknight dinner or for a weekend potluck.

Lamb Curry

  • 1 pound lamb, cut into small pieces
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon curry powder
  • 1 tablespoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • Fresh cilantro, chopped (optional)

  • In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

  • Add the lamb to the pot and cook until browned on all sides, about 5 minutes.
  • Add the diced tomatoes, curry powder, paprika, cumin, coriander, salt, and pepper to the pot. Stir to combine.
  • Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 30-40 minutes, or until the lamb is tender.
  • Serve the lamb curry hot, garnished with fresh cilantro if desired. Enjoy!

Turkey Chili

  • 1 lb ground turkey
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can diced green chilies
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp oregano
  • Olive oil or vegetable oil for frying

  • In a large pot or Dutch oven, heat oil over medium heat. Add onion and garlic and sauté until softened.

  • Add ground turkey to the pot and cook until browned, breaking up any large chunks with a spoon.
  • Add diced tomatoes, kidney beans, black beans, diced green chilies, chili powder, cumin, paprika, oregano, salt, and pepper to the pot. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low and let simmer for 30-45 minutes, stirring occasionally.
  • Serve hot with cornbread or other side dishes.

FAQs

1. What is the best cut of meat for canning?

The best cut of meat for canning is a cut that is well-marbled and has a lot of connective tissue, as this will help the meat retain its moisture during the canning process. Some good options include beef chuck, short plate, brisket, and shank. Pork shoulder and ham hocks are also good choices.

2. How do I choose the right cut of meat for canning?

When choosing a cut of meat for canning, it’s important to consider the toughness and connective tissue content of the meat. Cuts with a lot of connective tissue, such as beef chuck or pork shoulder, are generally the best choices. You should also consider the intended use of the canned meat – for example, a tougher cut may be better suited for a stew or chili, while a more tender cut may be better for a meat sauce.

3. Can I use any cut of meat for canning?

While most cuts of meat can be used for canning, some cuts may not be as well-suited for the process as others. Cuts that are too lean or have too little connective tissue may not hold up well during canning and may end up dry and tough. It’s important to choose a cut of meat that is well-marbled and has a good amount of connective tissue for the best results.

4. How long do I need to cook the meat before canning it?

The cooking time for the meat before canning will depend on the specific cut of meat and the desired level of doneness. In general, it’s best to cook the meat until it is very tender, as this will help it hold up well during the canning process. A slow cooker or pressure cooker can be helpful for achieving a tender, flavorful meat.

5. What is the best way to can the meat?

The best way to can the meat will depend on the specific cut of meat and the desired outcome. Some common methods include using a pressure canner, a water bath canner, or a slow cooker. It’s important to follow the recommended processing times and temperatures for the specific method you choose, and to use a proper canning method to ensure the meat is properly sealed and preserved.

How to can meat / Canning meat


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